Gingerbread Christmas Hot Chocolate Mug Treats
Soft red marshmallow meets a crunchy chocolate cookie in Gingerbread Christmas Hot Chocolate Mug Treats, which are finished with thick milk chocolate ganache and need no oven. The ganache should be spoonable, not runny, so it sits on the marshmallow like cocoa in a mug.
Yield: 6 servings | Prep time: 45 minutes, plus setting time
Gingerbread Christmas Hot Chocolate Mug Treats Ingredients
- 6 jumbo marshmallows. These form the “cocoa” core that holds the ganache. Dip them while they are still firm so they keep their shape in the candy coating.
- 12 oz (340 g) red candy melts. These coat the marshmallows and form the red mug shell. Melt them gently so they stay smooth enough to dip.
- 6 round chocolate cookies. These are the mug bases. Choose sturdy, flat cookies so they sit level and hold the candy attachments.
- 6 mini candy canes, for handles. Trim these into curved handles. Keep the pieces small so they look balanced on each mug.
- 1/2 cup white candy melts. Used for piped snowflakes and dots. Pipe in small batches for controlled detail.
- 1/4 cup dark chocolate candy melts. This acts as the glue that attaches the mugs to the cookies and the faces on the gingerbread men. Keep it warm enough to pipe.
- 1 cup (175 g) milk chocolate chips. The base of the ganache. Chips melt into a smoother, glossier ganache than chopped bars.
- 1/4 cup (60 ml) heavy cream. Heated and poured over the chips to make the ganache. Heat it only until steaming, not boiling.
- 1/2 cup mini marshmallows. Added on top of the ganache for a soft, toasty-looking finish.
- 1/4 cup colorful Christmas sprinkles. Scattered over the ganache for holiday color.
- 2 tbsp chocolate sprinkles. A second sprinkle mix for contrast on the ganache.
- 6 mini gingerbread-man cookies. Set into the ganache as the decorative topper.
- White royal icing, as needed. Used to decorate the gingerbread men with details.
- Green royal icing, as needed. Used for the bow ties on the gingerbread men.
- Red candy, as needed. Used as the buttons on the gingerbread men.
- Optional: mini candy canes, as needed. Used as a finishing garnish if you want extra holiday detail.
Optional Whipped Topping
- 1/2 cup (120 ml) heavy whipping cream. Whipped to soft peaks for a light topping. Chill the cream and bowl first so it whips up firm.
- 2 tbsp powdered sugar. Sweetens the whipped cream.
- 1/2 tsp vanilla extract. Adds warmth to the whipped cream.
Substitutions And Additions
Chocolate Cookies
I’d use any round, sturdy chocolate cookie as the mug base. Thin, crumbly cookies break under the weight of the ganache, so choose a thicker one that sits flat.
Milk Chocolate Chips
Milk chocolate gives the ganache a sweet, creamy flavor. Semisweet chips make the topping deeper and less sweet, and the ganache will set a little firmer.
Red Candy Melts
Any red candy coating works for the shell. Keep it smooth and fluid for dipping, and expect slightly different sweetness depending on the brand.
How To Make This Gingerbread Christmas Hot Chocolate Mug Treats Recipe
- Coat the marshmallows. Melt the 12 oz (340 g) red candy melts as directed on the package. Dip each jumbo marshmallow to coat it fully, then lift it out and let the excess drip off. Set each one on parchment paper and let it harden. I like to work quickly and avoid pressing on the marshmallow, since it can flatten and lose its shape. The marshmallow should stay solid inside the coating.
- Build the mugs. Use the melted dark chocolate candy to attach each coated marshmallow to a round chocolate cookie, so the cookie acts as the mug base and the marshmallow sits on top of it. Trim the mini candy canes into curved handles and attach one to the side of each mug with a little dark candy. Pipe white candy snowflakes and dots onto the mugs. Let everything set completely before moving on. If the handles slide, the candy glue was not set yet, so wait a few more minutes before trying again.
- Add the chocolate topping. Heat the 1/4 cup (60 ml) heavy cream until it is steaming, with small bubbles around the edge. Pour it over the 1 cup (175 g) milk chocolate chips in a heatproof bowl and let it rest for 2 minutes. Stir slowly from the center outward until the mixture is smooth and glossy. Let the ganache cool until it is thick and spoonable, which usually takes about 15 to 20 minutes at room temperature. If it is still runny, wait a few more minutes. Spoon the ganache onto the top of each set marshmallow, then add the 1/2 cup mini marshmallows, 1/4 cup colorful Christmas sprinkles, and 2 tbsp chocolate sprinkles.
- Decorate and finish. Decorate the 6 mini gingerbread-man cookies with white royal icing, green royal icing bow ties, and red candy buttons. Pipe dark candy for the faces and let the details dry. Once the icing is dry, press each gingerbread man into the thick ganache so it stands upright on the mug. If you are making the optional topping, whip the 1/2 cup (120 ml) cold heavy whipping cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract to soft peaks, pipe it on top, and add the mini candy canes. Keep the mugs chilled until serving.
How To Serve And Store
Serve on a small plate with a spoon so guests can scoop the ganache and marshmallow. They suit a holiday dessert table or a winter party.
In The Fridge
Keep the assembled mugs covered in the refrigerator for up to 3 days. Store them in a single layer in an airtight container, and add the optional whipped topping just before serving.
In The Freezer
Do not freeze these. Thawing softens the candy coating and can make the ganache weep, so make and enjoy them within a few days.
Frequently Asked Questions
Can you make these ahead?
Yes, you can make them a day ahead. Keep them covered in the refrigerator, and add the optional whipped cream and mini candy canes just before serving.
Can you use a different cookie for the base?
Yes, any sturdy, round chocolate cookie works. Choose one that sits flat so the candy attachments hold well.
How do I know if the ganache is ready?
The ganache is ready when it is thick enough to spoon and holds its shape on the marshmallow. If it still runs off, let it cool a little longer.
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- Grinch Christmas Sugar Cookies Recipe
Follow Hailee Recipes on Pinterest for more holiday treats: Follow Hailee Recipes on Pinterest.
Gingerbread Christmas Hot Chocolate Mug Treats
Ingredients
Method
- Melt the 12 oz (340 g) red candy melts as directed. Dip each jumbo marshmallow to coat, let excess drip off, then place on parchment paper to set. Keep the marshmallows solid inside.
- Use melted dark chocolate candy to attach each coated marshmallow to a round chocolate cookie. Trim the mini candy canes into curved handles and attach. Pipe white candy snowflakes and dots. Let everything set completely.
- Heat the 1/4 cup (60 ml) heavy cream until steaming. Pour over 1 cup (175 g) milk chocolate chips, rest 2 minutes, then stir smooth. Cool until thick and spoonable. Spoon onto each set marshmallow top. Add 1/2 cup mini marshmallows, 1/4 cup colorful Christmas sprinkles, and 2 tbsp chocolate sprinkles.
- Decorate the 6 mini gingerbread-man cookies with white royal icing, green bow ties, and red candy buttons. Use dark chocolate candy for faces and let dry. Press each cookie into the thick ganache. Optional: whip 1/2 cup (120 ml) cold heavy whipping cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract to soft peaks, pipe on top, and add mini candy canes. Keep chilled.
